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In a mixing bowl, whisk the eggs with sugar and vanilla sugar until pale and fluffy.
Gradually add the cornstarch, mixing until smooth.
Heat the milk in a saucepan until just boiling, then slowly pour it into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard.
Remove from heat and let it cool, covering with plastic wrap directly on the surface to prevent a skin from forming.
Make the Choux Pastry:
In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil.
Remove from heat and quickly add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides.
Return to low heat, stirring constantly for 1-2 minutes to dry the dough slightly.
Transfer to a mixing bowl and let cool for a few minutes.
Beat the dough with a mixer until lukewarm, then add eggs one at a time, beating well after each addition until smooth and glossy.
Assemble and Bake:
Preheat the oven to 200°C (390°F).
Line a baking sheet with parchment paper. Using a piping bag or spoon, shape the choux dough into small rounds or a single large round depending on your desired cake style.
Bake for 30-40 minutes until golden and puffed. Do not open the oven door during baking.
Once baked, let the pastry cool completely.
Fill and Serve:
Slice the choux pastry horizontally if using large rounds.
Fill generously with the cooled vanilla cream.
Optionally, dust with powdered sugar or garnish with toasted almonds.
Serving and storage tips:
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